Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image

COMMERCIAL.

FROM THE LYTTELTON TIMES. Christchurch, Friday Evening. GRAIN AND PRODUCE. We have no material alteration to report in the state of the grain market since our last is.sue. There has been a more active enquiry for some lines which has been productive of business, but not to such an extent as to have any marked effect upon prices. Wheat keeps steady at the quotations of last week—3s 3d to 3s 4d for good average lots, and for choice samples 3ssd to 3s s|d. Oats have Been a better business during the week than has been the case for some time past, but the rates obtained have not in any way improved. Feed qualities are still quoted at 2s 6d to 2s Bd, milling 2s 9d.

Barley still continues at former rates, 5s 6d to 6s. Potatoes.—Values are exceedingly difficult to get at, but 55s to 60s may be accepted as the prices. FJour.—A good business has been done in flour at £8 to £9. Grass Seed is quite neglected. Dairy Produce.—Butter is not over plentiful, and lid ia the price quoted. Cheese Bid. Hams and bacon unaltered.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/AMBPA18790506.2.4

Bibliographic details
Ngā taipitopito pukapuka

Akaroa Mail and Banks Peninsula Advertiser, Volume 3, Issue 292, 6 May 1879, Page 2

Word count
Tapeke kupu
188

COMMERCIAL. Akaroa Mail and Banks Peninsula Advertiser, Volume 3, Issue 292, 6 May 1879, Page 2

COMMERCIAL. Akaroa Mail and Banks Peninsula Advertiser, Volume 3, Issue 292, 6 May 1879, Page 2

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert